Fresh Forward into Spring

Finding these beautiful red globes today inspired me to hurry home from our local coop and make a delicious Radish and Potato Salad.  This salad has it all;  crunch, color, and freshness.  It screams spring at its finest.  The herbaceous flavor of the vinaigrette gives it a pop that will keep you singing its praises and making it many times over.   Who knew that cooking radishes mellows their flavor and makes them an entirely different tasting vegetable than the raw preparation?  I first discovered this as I was fawning over several gorgeous varieties of the beautiful radish at the farmers market.  The vendor asked if I ever tried roasting them.  I was so intrigued that I purchased several varieties and went home with roasting on my brain.  I found them to be delicious and nutty and I immediately viewed the radish with elevated respect.  I discovered you can braise and broil them as well and the result is amazing.

For this salad, we are also using the radish greens, as they are peppery and full of flavor.  I know they often remove the greens because their shelf life is limited and they deteriorate much faster than the radish itself.  If using the greens, make sure you give them a very thorough wash as they can be quite sandy.  I soak them in a bowl of cold water after I remove any tough stems.  The sand will sink to the bottom so I repeat this process  three times or so, changing the water until no sand remains.  Dry the greens in a salad spinner or in a clean dish towel before cooking.  If you cannot find radishes with the greens attached, you can substitute arugula as it too has a peppery flavor.  Be careful when you cook it, however, as it is much more tender than the radish greens and the cooking time might have to be adjusted down accordingly.  The radishes themselves need to be washed before roasting but do not soak them in water as they will absorb too much and get soggy.  Trimming the radish is simply separating them from the greens and afterward, cleaning and cutting off  the root and stem ends.


Roasted Radish and Potato Salad                 Serves 6


Whisk together the following:

1/4c sherry vinegar, or vinegar of choice

3T of good quality extra virgin olive oil

1t Dijon mustard

2T flat leaf parsley, chopped

2T fresh dill, chopped

Sea salt and freshly ground black pepper, to taste

NOTE:  This can be made a day or two ahead if desired


1 lb. radishes, washed, trimmed and quartered

1 lb. baby red or new potatoes, washed and quartered

2T extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

1/2c scallions, chopped or thinly sliced

Preheat the oven to 425 degrees with a large baking sheet inside.

Toss the radishes and potatoes in 2T olive oil with salt and pepper in a large bowl to coat. 

Transfer the mixture to the hot baking sheet in the oven.  Roast vegetables until golden, about 20-25 minutes, stirring halfway through roasting.  When the vegetables are golden, stir in the washed and dried greens.  Cook another 2 minutes or just until the greens are wilted (less time if using arugula).

Transfer mixture to a bowl and toss with the vinaigrette and scallions until vegetables are well coated.  Taste and adjust salt and pepper as needed.  Can be served warm or at room temperature.

Bring this to your next potluck as it carries well and minus the mayo, it is a safer bet for a picnic or barbeque.



2 responses to “Fresh Forward into Spring

  1. What a great idea! I would not have thought of roasting radishes. I will definitely try this. Thanks Queen Jeanne for expanding my culinary mind!

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